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Thread: Pork Loin

  1. #1
    Join Date
    Feb 2006
    Location
    Temporaly Misplaced in NJ
    Posts
    138

    Question Pork Loin

    Hi Guys,
    Grilling a whole pork loin today.
    I can go direct, indirect or side.
    Any advice?
    Thanks
    Ephesians 2:8,9

  2. #2
    Join Date
    Dec 2002
    Location
    Tampa, Florida
    Posts
    706

    grill it!

    seriously, throw it on the "baw bee" rotate ocassionally to prevent charring. Most Important - Must have a way to measure internal temp of the thickest part of the loin. This is absolutely essential for proper results. I personally have a stainless probe that connects to a digital thermometer/clock/alarm device. You can also go to the local grocer and get the one time use plastic pop meat thermometers. they are cheap and work well. get the meat to 155'f-160'f internal temp minimum, but don't exceed 170'f. once temp is achieved, must let it sit for 5-7 minutes to let it finish making its magic! then have at it! enjoy an extremely tasty and moist --tender loin! seasoning is all you!!

  3. #3

    yumm

    haha i could use some ill stop by

  4. #4
    Join Date
    Jan 2006
    Location
    South Texas
    Posts
    12
    I would grill it as well. I've always cooked mine like Badbillr explained. Just don't overcook it, and it'll be great.

  5. #5
    Join Date
    May 2001
    Location
    Bennington, Vermont U.S.A.
    Posts
    13,864
    Rub is down with soy sause. Sprinkle it with corriander. Pack it with slices of unskined apple and chucks of pineapple. Wrap it all up in aluminum foil and slow cook it on the grille. Turn every so often.

    Use a meat thermometer to ck for doneness. Like said above. don't over cook it.

  6. #6
    Join Date
    Nov 2000
    Location
    Coastal Georgia
    Posts
    34,902
    Quote Originally Posted by benncool View Post
    Rub is down with soy sause. Sprinkle it with corriander. Pack it with slices of unskined apple and chucks of pineapple. Wrap it all up in aluminum foil and slow cook it on the grille. Turn every so often.

    Use a meat thermometer to ck for doneness. Like said above. don't over cook it.
    Sounds like a good way to cook a old shoe.

    Soy sauce? Liquid salt? Salt dries a toughens meat. He's cooking a "tenderloin"

    A pork tenderloin needs very little put on it. Raw Garlic slithers pierced into the meat and that's about it. Grill it slowly next to the flame, not over it or bake it. Salt at the table if needed

  7. #7
    Join Date
    Dec 2005
    Location
    At work
    Posts
    2,441
    Quote Originally Posted by badbillr View Post
    seriously, throw it on the "baw bee" rotate ocassionally to prevent charring. Most Important - Must have a way to measure internal temp of the thickest part of the loin. This is absolutely essential for proper results. I personally have a stainless probe that connects to a digital thermometer/clock/alarm device. You can also go to the local grocer and get the one time use plastic pop meat thermometers. they are cheap and work well. get the meat to 155'f-160'f internal temp minimum, but don't exceed 170'f. once temp is achieved, must let it sit for 5-7 minutes to let it finish making its magic! then have at it! enjoy an extremely tasty and moist --tender loin! seasoning is all you!!
    A deltatrak pocket thermometer also makes a mighty fine meat thermo...
    Luke 6:31

  8. #8
    Join Date
    Jan 2005
    Location
    steeler nation
    Posts
    2,067
    those vacuum packed and marinated pork and beef loins are my favorites for the grill. i usually just cook them on the grill until they are browned then wrap them in foil to finish them. it keeps them juicy. use a meat thermometer and take them off about 10 degrees shy of finished and leave them in the foil. thay will finish cooking on their own. but i'm from pennsylvania and anybody will tell you us yankees don't know anything about bbq

  9. #9
    Join Date
    Jan 2004
    Location
    Here and there
    Posts
    4,804
    I have to vote for indirect heat. Wood chips of choice and a savory rub. I do agree don't dry it out.
    i belong to peta ... people eating tasty animals. all my opinions are just mine.

  10. #10
    Join Date
    Mar 2004
    Location
    SE Michigan
    Posts
    17,909
    I put olive oil on it, and rub in some fresh cracked pepper and garlic powder. Cookin one tomorrow on the grill with some fresh greeny beenies and rice pilaf.
    " Kill a Commie for Mommy! "

    - Colonel David Hackworth (1930-2005), Korean War Vet

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